| Three Courses |
$75.00 |
|
| Tako Ceviche |
|
poached octopus, wow farm tomato granite and juice seasoned with espelette jalapeno cucumber brunoise, red onion shavings. |
| Colorado Lamb Djerba |
|
roasted loin, brick crusted moussaka, braised baby turnips, harissa lamb jus. |
| Caramel Forelle Pear |
|
frankies honey cream pineapple kanten, pear macaron, pineapple sorbet. |
| Four Courses |
$85.00 |
|
| Grilled Diver Scallop Grenobloise |
|
cauliflower puree and florets, citrus-herb sauce, balsamic glaze. |
| Day Boat Catch Marseille Bouillabaisse Moderne |
|
fillet poached in fishermans soup, rouille & croutons. |
| Kurobuta Pork |
|
loin roasted, crispy kau yuk, vanilla glazed molokai sweet potatoes etuvee sumida farm watercress & essence, pork jus. |
| Malasadas Trio |
|
filled with li hing mui apple, azuki bean, lilikoi hawaiian vanilla ice cream. |
| Six Courses |
$128.00 |
|
| Truffle Poached Egg Osmose |
|
petersons upland farm egg served with a potato mousseline, chervil. |
| Big Island Abalone |
|
garam masala fresh oyster sauce, cassava pearls, sea asparagus tempura. |
| Keahole Lobster Risotto |
|
white asparagus, essence of lobster. |
| Certified Angus Filet Mignon |
|
oxtail rillette dumpling, pickled baby beets, essence of pinot noir. |
| French Brie Mousse |
|
mission fig poached in wine, wilted dandelion with lardon & croutons. |
| Valrhona Chocolate Cremeux |
|
jasmine chantilly, cacao sand, fennel sesame crisp. |
| Grand Degustation |
$160.00 |
all of our dishes, in tasting portions, for the whole table only. (with truffles on chefs selection add $75.00) |
